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Easy Blueberry Cheesecake Swirl Cookies – Soft Cookies with Creamy Filling

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Easy blueberry cheesecake swirl cookies are soft chewy cookies made with a creamy cheesecake swirl and sweet blueberry flavor for a rich dessert. This simple cookie recipe is perfect for parties holiday baking or everyday treats. Blueberry cheesecake cookies are creamy fruity and full of delicious blueberry goodness.

Ingredients

Scale

For the Blueberry Swirl

  • 1 cup fresh or frozen blueberries

  • 2 tablespoons granulated sugar

  • 1 teaspoon lemon juice

  • 1 teaspoon cornstarch

  • 1 tablespoon water

For the Cheesecake Swirl

  • 4 ounces cream cheese, softened

  • 3 tablespoons granulated sugar

  • 1/2 teaspoon pure vanilla extract

For the Cookie Dough

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 1 large egg, room temperature

  • 1 teaspoon pure vanilla extract

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon cornstarch

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon fine salt

Instructions

  • In a small saucepan over medium heat, combine the blueberries, 2 tablespoons granulated sugar, and lemon juice. Stir until the berries begin to soften. Mix 1 teaspoon cornstarch with 1 tablespoon water, add it to the saucepan, and cook for 2 to 3 minutes until thickened. Cool completely.

  • In a small bowl, beat the softened cream cheese with 3 tablespoons granulated sugar and 1/2 teaspoon vanilla extract until smooth. Set aside.

  • In a large bowl, cream the softened butter with 3/4 cup granulated sugar until light and fluffy. Add the egg and 1 teaspoon vanilla extract, mixing until fully combined.

  • In a separate bowl, whisk together the flour, 1 teaspoon cornstarch, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

  • Cover and chill the dough in the refrigerator for 30 to 45 minutes.

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • Scoop about 2 tablespoons of dough for each cookie onto the baking sheet. Flatten each slightly. Add about 1 teaspoon cheesecake mixture to the center, then top with about 1 teaspoon blueberry swirl.

  • Use a toothpick or butter knife to gently swirl the toppings into the top of each cookie.

  • Bake for 11 to 13 minutes, until the edges are lightly golden and the centers are just set.

  • Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Cool the blueberry swirl completely before adding it to the cookies.

  • Chill the dough so the cookies keep their shape while baking.

  • Store the cookies in an airtight container in the refrigerator for up to 4 days.

  • For the best texture, let refrigerated cookies sit at room temperature for 10 to 15 minutes before serving.

Find it online: https://claradelish.com/easy-blueberry-cheesecake-swirl-cookies-soft-cookies-with-creamy-filling/